Price Increase Coming to California Grill in November 2025

[DCBaker]

Disney says the adult 3-Course selection menu and deluxe wine pairing pricing at California Grill will increase starting November 7, 2025. It appears the price remains the same for kids 3-9 ($39).

Here’s a look at the new pricing:
3-Course Selection Menu: $99 (previously $89)
Deluxe Wine Pairing: $78 (previously $72)

 

[monothingie]

As a regular to CG, I can tell you that they are hurting. The pre-fix is not popular and now raising the prices certainly won't help.

 

[JonFromPhilly]

Disney is just full of good news this week. Lol

 

[networkpro]

They are infamous for solving one problem by creating another. For the past two years we've been skipping CG (But we've got one scheduled in a few weeks next week) because they reduced that amount of sushi and sashimi that's available, haven't been able to serve a rare filet ( annoying in that they repeatedly try to pass off a medium rare, but that's the way my wife prefers them) and the fish selection was reduced to one. So we've been roughing it with Celebration at the Top in lieu of a CG supper because they deliver a better experience.

 

[Horizons '83]

As a regular to CG, I can tell you that they are hurting. The pre-fix is not popular and now raising the prices certainly won't help.

We used to be regulars at CG, Naser was our favorite waiter. The PF menu is just a non-starter for us nowadays for any restaurant (Sans V&A, but that's a bit over my paygrade).

 

[UNCgolf]

Not remotely worth the price. Prix fixe is generally a rip-off anyways (obviously there are exceptions).

 

[Dr.GrantSeeker]

This is too bad. We used to be regulars before the prix fixe and only went a few times since it became a pf menu. I can tell you every time we’ve been in the last 3 years it just hasn’t been crowded. I remember the place being packed back in the day.

I can’t for the life of me figure out why they don’t just introduce a minimum spend. We used to get sushi, 3/4 apps, entree for each of us, drinks and dessert. We would easily spend $200 as a party of two at the cali grill. So it’s not different than the prix fixe now other than you got more for your money I guess. But now the menu is sub-par and lacking good variety. Used to be a great place.

 

[Mousebucks6]

I’ve never understood their desire for prix fixe. Just charge a minimum so you don’t have the ‘just dessert’ crowd, and let people enjoy the venue and food for the proper price

 

[christine7257]

Disappointing they're not only sticking with the prix fixe but raising the price. If they're hurting for business, they should consider bringing the brunch back (in its original form or close to it).

 

[Dr.GrantSeeker]

Disappointing they're not only sticking with the prix fixe but raising the price. If they're hurting for business, they should consider bringing the brunch back (in its original form or close to it).

The brunch was great when they originally offered it. Really miss that, it was short lived.

 

[JIMINYCR]

Prix-fixe has ruined dining IMHO by limiting choices, increasing costs, lessened portions and taking away favorite menu items that brought us back. I'm now staying away from those spots that once were for us an ADR selection must.

 

[KDM31091]

I get why they did the prix fixe. I mean they don’t want people taking up tables and getting just a drink and some bread and sitting for hours for the view/ vibes. It sucks but I get why they did it. Ditto for Be Our Guest.

 

[UNCgolf]

I get why they did the prix fixe. I mean they don’t want people taking up tables and getting just a drink and some bread and sitting for hours for the view/ vibes. It sucks but I get why they did it. Ditto for Be Our Guest.

There were better ways to deal with that than going prix fixe, though. You could require everyone at the table to order an entree, e.g. -- of course people would complain, but so be it. People complain about prix fixe too, and prix fixe is a worse solution for consumers.

 

[KDM31091]

There were better ways to deal with that than going prix fixe, though. You could require everyone at the table orders an entree, e.g. -- of course people would complain, but so be it. People complain about prix fixe too, and prix fixe is a worse solution for consumers.

Agreed. They could come up with a solution that’s more flexible.

 

[UNCgolf]

Agreed. They could come up with a solution that’s more flexible.

Prix fixe makes them more money, which is probably why they chose it. You're generally paying more for prix fixe than you would a la carte, even if you purchased the same items. It's an even worse deal if you don't actually want an appetizer, entree, and dessert for yourself and thus don't eat it all.

 

[JMcMahonEsq]

There were better ways to deal with that than going prix fixe, though. You could require everyone at the table to order an entree, e.g. -- of course people would complain, but so be it. People complain about prix fixe too, and prix fixe is a worse solution for consumers.

That doesn't really get the restaurant all the benefits of moving to a prix fixe menu though.

With prix fixe you get to manage your food costs much more accurately and efficiently than with an open menu by limiting the resources you need and the types of ingredients. Your waste costs are drastically reduced as you don't have ingredients going "stale" do to lack of ordering. You will also generally have better ticket times as staff are only preparing limited dishes more repeatedly which should increases the speed at which they can deliver meals. That's on top of all previously mentioned potential for on average higher table sales as everyone is getting the multiple courses which they might not all order

 

["El Gran Magnifico"]

Why should CG be immune. You get a price increase! You get a price increase! You get a price increase! Everybody gets a price increase!

Iger gets a raise

 

[UNCgolf]

That doesn't really get the restaurant all the benefits of moving to a prix fixe menu though.

With prix fixe you get to manage your food costs much more accurately and efficiently than with an open menu by limiting the resources you need and the types of ingredients. Your waste costs are drastically reduced as you don't have ingredients going "stale" do to lack of ordering. You will also generally have better ticket times as staff are only preparing limited dishes more repeatedly which should increases the speed at which they can deliver meals. That's on top of all previously mentioned potential for on average higher table sales as everyone is getting the multiple courses which they might not all order

Yes, I said that in the post just above yours -- prix fixe makes them more money, even though it's worse for consumers/guests.

That's why they chose prix fixe over other options.